8 Serving
(Courtesy of Ted’s Recipes)
2 cups uncooked quinoa (rinsed and drained)
3 cups seedless cucumbers circular cut
1 medium size onion cut half moon and thinly sliced
1 tablespoon black sesame seeds
1 ½ tablespoon crushed red peppers
1 cup rice vinegar
¼ cup sesame oil
¼ cup canola oil
4 tablespoons tamari
1 tsp agave
1 tsp sea salt or to taste
· Place quinoa in hot boiling water stir and adjusted heat to medium
and place lid on pot. Let cook for 15 to 20 minutes; Let cool
· Mix circular cut cucumbers and thinly sliced onion in a bowl; add 2
teaspoons of sea salt. Let set for 2 hours and then, drain water off.
· Mix oils, vinegar, tamari, fresh ginger, crushed red peppers black
sesame seeds, agave, and salt to taste; blend well.
· Pour mixed vinaigrette dressing over quinoa and vegetables and serve